The Pioneer Woman Tasty Kitchen
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Potato Leek Soup

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Level: Easy

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Description

Potato Leek Soup is a delectable combination of leeks, potatoes, broccoli, garlic and spices in a rich creamy broth. Eat it chunky or blend with an immersion blender for a super creamy soup. This scrumptious soup comes together in about 1 hour and it tastes as good or better than your favorite restaurant.

Ingredients

  • ¼ cups Butter
  • 3  Leeks, Sliced
  • 3 cloves Garlic, Minced
  • ¼ teaspoons Teaspoon Cayenne Pepper
  • 1 teaspoon Onion Powder
  • 1 Tablespoon Dried Parsley
  • 4 cups Chicken Stock
  • 1-½ pound Yukon Gold Potatoes, Peeled And Diced
  • 2 cups Chopped Broccoli Crowns
  • 1 cup Heavy Cream
  • Salt And Pepper, to taste
  • FOR THE BACON CRUMBLE:
  • 1 cup Seasoned Breadcrumbs
  • 2 Tablespoons Melted Butter
  • 4  Slices Crispy Cooked Bacon Finely Chopped

Preparation

Melt butter in stockpot or Dutch oven over medium low heat. Add leeks and cook until slightly tender, approximately 7 minutes. Add garlic and cook for 1 minute, stirring constantly. Stir in cayenne pepper, onion powder and dried parsley. Add chicken stock, potatoes, broccoli and cream. Turn heat to simmer and cook until potatoes and broccoli are tender; about 10–15 minutes. Salt and pepper the soup to taste.

For the bacon crumble, crush the croutons in a food processor or in a Ziploc bag with a rolling pin. Stir in melted butter and crispy bacon.

Spoon soup into bowls and top with a couple tablespoons of the bacon crumble.

Note: Cayenne pepper is pretty mild when added to a big pot soup however if your heat tolerance is low start with 1/4 of a teaspoon. You can add more to taste when soup is complete.

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